Coco-Style Chicken Curry

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"This is Coco-style chicken curry. Mozzarella cheese can be substituted for Havarti if desired."
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45 m servings 732 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 75.5g
  • 24%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 1732 mg
  • 69%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large skillet or wok; cook and stir just until crispy, about 10 minutes. Add mushrooms and cook until mushrooms are tender, about 5 minutes.
  2. Stir water and curry sauce mix into bacon-mushroom mixture; bring to a boil. Cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
  3. Season chicken breasts with salt and black pepper. Whisk panko bread crumbs, salt, black pepper, and cayenne pepper together in a pie plate or shallow bowl. Pour beaten eggs into a second shallow bowl. Dip chicken in the beaten eggs and coat with bread crumbs mixture.
  4. Heat peanut oil in a large skillet over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes per side. Slice chicken.
  5. Spoon 1/2 cup rice onto individual plates; top with chicken, curry sauce, and 1 slice Havarti cheese.


  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.



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